This winter I made a promise to myself to be outside more. Working inside 5 days a week can start to weigh a little heavy, and around this time of year I really begin to miss the feeling of just being outside. I love the feeling of the sun and wind on my face, of tight cheeks and dry lips after a day spend out in the elements. Tired achy legs after pushing yourself to the peak. It can be really hard in the winter to find the motivation to get bundled up and head out in the dark, cold, wind and snow. I had a friend once tell me that there is no such thing as bad weather, just better clothing.
Ok. Message received, toughen’ up Jodes.
So this winter, that has been my moto.
Im lucky enough to live with a very knowledgeable (and rather charmimg!) ski and mountain man, who is always keen for adventures. He’ll plan iteneraries, check avalanche bulletins, map out routes and pack equipment. Me, well I’m in charge of snacks – equal responsibilities I’d say!This recipe was born late one night before an outing with some friends in Chamonix. They are quick and easy to make, stow lightly in your bag, and although just a few bites they pack in loads of energy. Add some carrot sticks, an apple or two, a tea thermos and some extra nuts and dried fruit and you’ve got yourself a mountain snack à la happy hearted. Exactly what I look forward to once I get to the top. Oh ya, and the view, that ain’t bad either.
The perfect few bites to boost your energy for those days spent out in the mountains.
Because there is so little flour, these could probably be easily made gluten free by replacing the spelt flour with oat or buckwheat flour. I haven’t tried yet, but if you do let me know!
Vegan. Makes 6 cookies.
- 1/2 ripe banana
- 1/3 cup all natural almond butter
- 2 tablespoons pure maple syrup
- 1 tablespoon coconut oil, melted
- 2 1/2 tablespoons coconut or unrefined cane sugar
- 3/4 cup oats (I used quick cooking here)
- 4 tablespoons whole spelt flour, (see note above)
- 1/2 teaspoon baking powder
- 1/4 teaspoon ground cinnamon
- Pinch coarse salt
- 1/4 cup dried natural cranberries
- 2 tablespoons sunflower seeds
- 1/4 cup chopped dark chocolate, at least 70%
What to do
- Preheat oven to 350 F
- Mash up the banana in a medium sized bowl (back of a fork works best). Add almond butter, maple syrup and coconut oil and mix until well combined.
- Add the dry ingredients and mix eveything together, then add in the extras: cranberries, seeds, chocolate, etc.
- Roll into balls, the batter should be somewhat sticky, easiest if your keep your hands wet. Place on a lined baking sheet and bake until slightly brown and chocolate chunks are oozing out, about 10-12 minutes.
- Remove and let cool completely before storing
- Cookies will keep for a few days in a well sealed container or jar
- Set off on your next adventure!
Disclaimer: Cookies not sponsored by Deuter Backpacks. Recipe, photos and words are my own. However, we are free to test backpacks and other cookie carrier devices if needed.